While your Brussel sprouts are cooking in the oven make your pesto; place all of your ingredients in a food processor and whizz until smooth —
adding in a little water if needed.
Add in a little water and cook for some more time on low flame till the masala is all cooked.
If you ever find your smoothies to thick
add in a little water to thin it out.
Then shut off and
add in a little water.
Not exact matches
Accenture is an example of what naming guru Alex Frankel describes
in his book Wordcraft: The Art of Turning
Little Words into Big Business as «the synthetic, just -
add -
water (and a lot of advertising dollars), umbrella name.»
Then puree
in a food processor,
adding a
little of the soaking
water at a time if needed.
Then I drain the
water from the raisins, mix them
in with the rice and liberally
add your super food sprinkle on top, With a
little advance preparation this dish can be made
in less than five minutes.
When I
add peas, I let these boil
in the pasta
water, just to save a
little washing up!
In a wok the paste in the oil, stirring often, for about 10 minutes, adding a little water if the paste begins to stick to the wo
In a wok the paste
in the oil, stirring often, for about 10 minutes, adding a little water if the paste begins to stick to the wo
in the oil, stirring often, for about 10 minutes,
adding a
little water if the paste begins to stick to the wok.
Base was fine I just
added a
little more maple syrup so it didn't crumble, then I had to
add more
water to the dates to get the stuff smooth, all was going ok and at this time i put it
in the freezer over night so it would be solid for dipping
in the chocolate — this worked out really well as it helped the chocolate set because they were so cold, but the chocolate...... disaster!
Apples can be a bit weird texture wise when smoothied so I think I would leave those out and just blend the pear, avocado and spinach with a
little water in a blender, you may want to
add some dates to sweeten it as it will be quite savoury without the fresh juice.
At this point the dough probably won't stick together on it's own, so
add in 2 - 3 tablespoons of
water and process a
little more to make the dough stickier.
Use plain whipped cream or
add a
little rhubarb sauce to whipped cream instead of cherries / But, if you want to go there, 2 C sour cherries, 1/3 — 1/2 C sugar, 1/4 C
water / For varying amounts of cherries, plan on 3 - 4 T sugar per cup / Adjust sugar to personal taste, a
little more or less / 2 t orange or lemon zest optional — place 1 t
in cooking mixture, reserve the rest for later / Place ingredients
in a small pot, bring to a simmer and cook for about 8 minutes, until cherries are slightly softened / Remove from heat.
Ingredients & directions for the rhubarb sauce:
In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C water / 2 t orange or lemon zest optional — place 1 t in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it cool
In a separate pan, place 4 C of 1 or 2 - inch pieces of rhubarb, 1 C sugar, 1/4 C
water / 2 t orange or lemon zest optional — place 1 t
in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste, add more sugar, cook a little longer if needed / Let cool / Sauce thickens as it cool
in cooking mixture, reserve the rest for later / Bring to a simmer and cook for about 8 minutes, turn heat off, cover with a lid and let sit for another 5 minutes / Taste,
add more sugar, cook a
little longer if needed / Let cool / Sauce thickens as it cools.
Directions: Put turkey leg or thigh
in pressure cooker / Cover with broth and
water /
Add vegetables, thyme, bay leaf and peppercorns / Tighten down lid and cook on high heat until pressure gauge reaches the high mark / Turn down temperature but maintain the same amount of high pressure — this takes a
little experimenting, on my stove it works on low - medium / Cook for 30 minutes from the time the cooker reaches high pressure / Remove from heat and let the pressure release naturally — this takes about 20 minutes / Open the lid / Strain off the vegetables and seasonings and remove turkey leg / Take meat off the bone and return it to the pot with the broth, discarding bones and skin.
After prep proceed to cook Aroborio rice
in the usual way until it becomes the creamy Risotto we know and love: Sauté shallot
in butter for just a few seconds /
Add 2 C of rice and cook together for 1 minute / Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lem
Add 2 C of rice and cook together for 1 minute /
Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished / Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lem
Add wine and cook until it nearly disappears, another minute or so / Season lightly now with salt & pepper, and adjust when risotto is nearly finished /
Add about half of the lemon zest and juice / Stir in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lem
Add about half of the lemon zest and juice / Stir
in simmering liquid 1/2 C at a time until it just covers the rice / Allow rice to simmer, uncovered, with occasional stirring until broth has «disappeared» into the rice, then
add more liquid until rice is barely covered again and stir / Proceed in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or water if a little more is needed / When rice is tender or nearly so, adjust seasoning, add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lem
add more liquid until rice is barely covered again and stir / Proceed
in this manner until rice is tender and creamy, about half an hour / Heat up additional broth or
water if a
little more is needed / When rice is tender or nearly so, adjust seasoning,
add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lem
add seafood, if any, and the rest of the lemon / Cook just a few more minutes until seafood is done / I like risotto «juicy» so I stop cooking while there's still plenty of liquid present / Optional: stir
in 2 T of butter / Garnish with fresh herbs like cilantro, dill or parsley, a slice of lemon.
Hint: if you want to thicken it a
little more you can mix a tablespoon of cornstarch
in about a tablespoon of
water and
add to the sauce.
You may need to thin
in out with a
little water before
adding to the salad.
Add a
little extra purified
water to acquire desired consistency as the mixture may or may not be very thick depending on the amount of coconut meat
in your coconut (the amount of meat varies quite a lot between coconuts).
Add little water at a time
in the grinder to make the grinding easy.
When the cupcakes are totally cool, make the frosting: scrape all of the coconut cream out of the can and into a cold bowl (do not
add the
little bit of coconut
water or juice
in the can — just the thick, white cream).
To reheat, just
add a
little water in the pan, cover and heat on medium - low temperature until steamy.
Half way through the cooking, check to make sure you have enough liquid
in the pot,
add a
little water if necessary.
The wee bit of glaze on the top of each muffin is just as simple as could be (to confectioners» sugar,
add water 1/4 teaspoonful at a time until you have a very thickly pourable glaze), and is mostly because the gingerbread muffins were looking for a
little jingle, a
little bling to look like they were
in the spirit.
I use mine
in my coffee, put 2 teaspoons
in a mug
add a
little cold
water stir, leave for a minute or two, stir again and pour on boiling
water,
add instant coffee and voila gelatine coffee, no change to the taste, but
adds a lovely silky texture.
added a
little water to bottom, then simmered on stove for hours
in a covered pan... then basting with juices from bottom of the pan periodically and
adding water as necessary... the absolute best you have ever eaten... the salts from the artichoke mix with the sauce and the meat making a flavorful sauce, the meat absorbs this flavor as well... It is amazing!!
Along with the crumbs, I
added the brown sugar and cinnamon called for
in the graham crust and
added those ingredients to my never fail flour / butter crust recipe, reducing the butter to 5T, combing all with the ice
water; thereafter proceeded with this recipe as directed, all along assuming a
little graham crumbs was better than none.
If you skip this ingredient you will just need to
add a
little extra
water, but it won't have quite the same flavor, and may not thicken up as well (although you could leave it to drip
in a nut milk bag while it ferments to help it firm up better).
I understand that it is a
little hard but
in class we learned that if you
add water at the start then it'll take longer because all the
water needs to evaporate.
Grind rice, lentils and poha to a smooth paste
in a blender,
adding a
little bit of
water as required.
I usually don't follow much of a ratio: I pour flour (s)
in a big bowl,
add whatever liquid I have around (non dairy milk,
water, cold broth, maybe a
little bit apple cider, or some beer too, which gives lightness to the crêpes), some flax gel (1 Tbsp ground flax seeds + 3 TBSP warm
water), some salt or maybe a
little sugar, sometimes spices like curcuma and black pepper, or tandoori spice powder etc, stir until the consistency pleases me,
adding more liquid if necessary, let it sit for a few hours on my counter, and voilà.
1/2 cup of the
water and mix
in,
adding in the last tablespoon
little by
little, until slightly sticky dough forms.
Mash the bullion cube up the best you can
in a
little water and
add it to quinoa along with all the other ingredients.
Since I knew I would
add a
little water in the end I had increased the orange juice from by 1/4 cup.
Add the squid along with ingredients from ginger - garlic paste to fennel seeds
in a pressure cooker with very
little water.
Put the turkey giblets (heart and gizzard)
in a small saucepan, cover with
water and
add a
little salt.
I used to make a black bread similar to this (when we lived
in Chicago
in the early 1990s when my kids were
little)-- you cooked the grated onion
in some boiling
water and
added the seeds to soften, and it also included coffee and chocolate.
If you're
adding them
in addition to the quinoa and other ingredients, it might be best to use a
little extra
water, maybe 1/2 cup for every cup of diced potatoes.
In a small, microwave safe bowl,
add the sliced carrots with a
little bit of
water.
When lard has coated the flour and bits of lard are about the size of peas, slowly
add the
water in a stream, enough to moisten the dough (you might need a
little more
water).
* You can test a small piece of dough by popping it
in a pan of salted boiling
water — if it falls apart,
add a
little more flour.
First, one part of the zucchini is boiled
in a large amount of
water until soft and tender, then cooked the same way as I would baigan bharta (Indian - style eggplant spread) but instead of only
adding liquid smoke and plain yogurt, I also mixed
in a
little cream cheese.
If you
added a
little bit of honey to this
water uncooked it claims to increase the sexual ability
in men!
I'd soak buckwheat flour with
water and a
little vinegar overnight and
add baking powder
in the morning.
You can then
add a
little (or not) baking sodat o the
water in the p.cooker along with the c» peas.
I then
added my 3 cups of buttermilk (leftover from making butter a few months back) and let it soak overnight (I did
add a
little water in the morning since the batter looked too dry).
Just dump
in the flour, butter and salt, spin a few times,
add ice
water, a
little at a time until it forms a ball.
If the mixture is too thick,
add in a
little olive oil or
water.
Combine the first 8 ingredients
in a food processor and puree,
adding a
little water if necessary.
You can
add mesquite chips soaked
in water to the fire to
add a
little smoke flavor to the turkey legs.